Total Time
Prep 15 mins
Cook 30 mins

This is the best valentine cake from TOH, everyone has raved when I make this as they feel extra special. This is a scrumptious filled chocolate heart with berries and cream.

Ingredients Nutrition


  1. Line a 9-in. heart-shaped or square baking pan with foil; set aside. In a large heavy saucepan over low heat, melt chocolate and shortening; stir until smooth. Pour into prepared pan, swirling to coat the bottom and 1-1/2 inches up the sides.
  2. Refrigerate for 1 minute, then swirl the chocolate to reinforce sides of heart or box. Refrigerate for 30 minutes or until firm. Using foil, lift from pan; remove foil and place chocolate heart on a serving plate.
  3. In a large mixing bowl, beat the cream cheese and butter until smooth. Combine confectioners' sugar and cocoa; add to creamed mixture with milk and vanilla. Beat until smooth. Add 1 drop of red food coloring if you want a pink tint to the top.
  4. Gently fold two-thirds of the whipped cream into cream cheese mixture. Spoon into heart. Insert star tip #32 into a pastry or plastic bag; fill with the remaining whipped cream. Pipe around the edge of heart. Garnish with strawberries.
Most Helpful

I did not try the chocolate shell, but the mousse-like chocolate filling was DIVINE with the strawberries and whipped cream.

rosslare August 25, 2009

I have been making this every Valentine's Day since TOH published the recipe. It is wonderful. I have never had a problem with the chocolate shell at all. Just make sure you keep the chocolate thick enough and don't bring the sides up too much. YUMMY!

LizP February 12, 2008

The one thing I learned from this recipie is that I'm not a candy-maker! The filling was good but I couldn't get the chocolate shell right. Maybe next time....

Meg Sweetland Baker February 16, 2007